Prep Time: 15 minutes

Cook Time: 45 minutes

Serving: 4

A Word From The Cook

A meal or a great addition to any ‘pub style’ dinner.

Ingredients

• 1 Large Sweet Onion (diced) (about 2 cups)
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 Tsp Sugar
• 3-4 grinds of salt
• 2 Cloves of Garlic
• 4 Cups Beef Stock
• 1/2 Cup dry Vermouth (or dry white wine)
• 2 Bay Leaves
• 1 Tbsp Fresh Thyme leaves  (or 1/2 Tbsp dried)
• 5-6 Grinds of Black Pepper
• 1 Baguette (Ripped into large chunks) (use a GF Baguette for GF)
• 2 Tbsp Olive Oil
• 1 1/2 Cups Swiss Gruyere Cheese (grated)
• 1/2 Cup Parmesan Cheese

Instructions

1. In a large heavy bottom pot heat 1 Tbsp Olive Oil and 1 Tbsp butter (medium heat).
2. Add the Onions and sauté for about 15 minutes.
3. Add  the rest of the Olive Oil and Butter and increase the heat to medium high.   Continue sautéing, onions will begin to caramelize for an additional 10 to 15 minutes.
4. As the Onions begin to brown, add the sugar and salt and finish the carmilizing process (about 5 minutes).
5. Add the Garlic and stir in for 1 minute.
6. Deglaze the pot with the vermouth (wine)
7. Add the stock, Bay Leaves, and Thyme.
8. Bring to a simmer; cover the pot, turn heat to low and simmer for 30 minutes.
9. Season to taste with pepper.
10. While the soup is simmering, Toast the baguette pieces.
11. Pre heat oven to 450°
12. Line a baking sheet with parchment paper
13. Place the Baguette chunks in a bowl, drizzle with Olive Oil (mix to coat)
14. Put the oiled chunks on the baking sheet and bake for 5-7 minutes (should be lightly browned)
15. Place the Soup into Oven proof bowls top with Baguette chunks and cheese.
16. Broil in Oven for 3-4 minutes (cheese will melt and become toasted).